Ingredients:
4 teaspoons unsalted butter, melted
8 sheets phyllo dough, thawed
3 ounces marinated artichoke hearts
3 (8 ounce) packages cream cheese, softened
5 ounces feta cheese, crumbled ( about 1 1/4 c.)
1 1/2 teaspoons chopped fresh oregano ( no substitutions)
1/4 teaspoon garlic powder
3 large eggs
1/4 cup chopped green onions
Directions:
Preheat oven to 400.
Brush the bottom and sides of a 9″ springform pan with melted butter.
Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan.
Brush with melted butter.
Repeart with the remaining phyllo and butter.
Cut 2 slits in the center of the phyllo dough for steam to escape.
Bake 7-10 minutes, or until lightly browned.
Cool on a wire rack.
Decrease oven temp to 325.
Drain the artichokes, reserving 2 T.
of the marinade.
Chop the artichokes and set aside.
Beat the cheeses, oregano and garlic powder in a large bowl.
Add the eggs, beating just until blended.
Do not overbeat.
Add the chopped green onions, chopped artichokes, and reserved marinade, combining well.
Pour into crust, and cover loosely with foil.
Bake 40-50 minutes, or until center is still soft but sides stay firm when gently shaken.
NOTE: The cheesecake did not look”done” to me at this point, but firms up in the fridge.
Also, if served only slightly chilled or at room temp (as suggested), it serves up creamy and spreadable.
Cool, then cover and chill 2-24 hrs.
(24 hrs. recommended) Garnish with sprigs of fresh oregano, and serve slightly chilled or at room temp.
Servings: 16-18
Time preparation: 30 min.
Time total: 80 min.